I almost feel a bit silly posting this recipe … it is not so much a recipe, but a simple process of combining lemon juice and sugar that will give you a lovely syrup to use in a multitude of ways.
To me lemon is nature’s natural “seasoning” and I just love it. So in addition to preserved lemons, I always have syrup in the fridge, and use it to:
- sometimes drizzle over cakes and muffins (anything with lemon or berries) when they are on individual plates ready to be served
- sprinkled lightly over “green” baked veggies if needing a little lift (i.e. cabbage, brussel sprouts, beans, etc.) … do this as soon as they come out of the oven, and be light handed with it
- lightly stirred through mixed berries destined for desserts (i.e. blueberries, strawberries, raspberries, blackberries), which gives them a little lift and a lovely shine, or
- drizzled over individual serves of filo custard-based desserts (i.e. Souffra, Bougasta, etc.) … the lemon always goes with these types of desserts and gives them an unexpected “zing”
I do hope you try this the next time you have some spare lemons … I use raw caster sugar which gives the syrup a slightly darker look, if using white sugar it will be lighter in colour.
Lemon Sugar Syrup
Prep time
Cook time
Total time
Author: Gina @ The Passionate Pantry
Serves: 250mls
Ingredients
- 200g raw caster sugar, or plain caster sugar
- 200g freshly squeezed lemon juice
Instructions
- Place sugar and lemon juice into TM bowl and cook 8 minutes / 100 / speed 1 / no MC
- Pour hot liquid into a jug and allow to cool completely
- Once cool place into a sealed container and keep in the fridge (I use a recycled maple syrup container - see picture - which holds the amount perfectly)
- Syrup will keep in the fridge for at least six weeks by which time I have usually used it up
Notes
To me lemon is nature's natural "seasoning" and I just love it. So in addition to preserved lemons, I always have syrup in the fridge, and use it to:
* sometimes drizzle over cakes and muffins (anything with lemon or berries) when they are on individual plates ready to be served
* sprinkled lightly over “green” baked veggies if needing a little lift (i.e. cabbage, brussel sprouts, beans, etc.) ... do this as soon as they come out of the oven, and be light handed with it
* lightly stirred through mixed berries destined for desserts (i.e. blueberries, strawberries, raspberries, blackberries), which gives them a little lift and a lovely shine, or
* drizzled over individual serves of filo custard-based desserts (i.e. Souffra, Bougasta, etc.) ... the lemon always goes with these types of desserts and gives them an unexpected "zing"
* sometimes drizzle over cakes and muffins (anything with lemon or berries) when they are on individual plates ready to be served
* sprinkled lightly over “green” baked veggies if needing a little lift (i.e. cabbage, brussel sprouts, beans, etc.) ... do this as soon as they come out of the oven, and be light handed with it
* lightly stirred through mixed berries destined for desserts (i.e. blueberries, strawberries, raspberries, blackberries), which gives them a little lift and a lovely shine, or
* drizzled over individual serves of filo custard-based desserts (i.e. Souffra, Bougasta, etc.) ... the lemon always goes with these types of desserts and gives them an unexpected "zing"
Gina, thanks for this recipe. Could also be used in cocktail making, a nice addition to Christmas festivities !
Wendy … I never even thought of that! So true … thank you so much for alerting me … I always have it in the fridge as it keeps really well, and it would be so refreshing even in just a glass of bubbly water … thank you xo xo